This sophisticated but casual dish featuresflavors and familiar ingredients from the Mediterranean. It’sperfect served warm for supper on a cold winter night and equallyfitting for a summer luncheon, served at warm room temperaturewith fresh garlic bread.
Recipe: Venetian Bacon andBean Salad
6 slices bacon, cooked and coarsely chopped
1/2 of a 7-ounce jar roasted red pepper, drained and coarselychopped3/4 cup cherry tomatoes, cut into quarters
1 pound Swiss chard, trimmed and coarsely chopped (or 12 ouncefresh spinach leaves)2 tablespoons olive oil
1 crushed garlic clove
1 (15-ounce) can cannellini (white kidney) beans (or Great Northernbeans), rinsed and drained2 tablespoons red wine vinegar
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon granulated sugar
3 tablespoons chopped parsley
2 tablespoons chopped basil leaves
Recipe provided courtesy of Pork, The OtherWhite Meat.
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